Gravlax Salmon Recipe

This is one of those foods that I was very hesitant to try when I was younger, and I absolutely love it now! If you haven’t had it before, the basic idea is that you are curing raw (wild caught) salmon in salt, sugar and spices. It. Is. Delicious.

I tried a lot of recipes to figure out how to make this (because it is $7 per 4 ounces to buy!!) and finally found one that works well. This recipe from Gnolls.org is the best one I’ve found, and this is probably by new favorite food! The recipe below is a slight adjustment from his, but check out his great tutorial.

If you haven’t tried Gravlax before, I highly recommend making this recipe. It is absolutely wonderful by itself, or on cucumber slices, or with cream cheese, or many other ways!

About 15 years ago I made gravlax using Atlantic salmon; it was OK. But I never made it again. HOwever, right now on Cape Cod, one local supermarket is running a special on wild king salmon ($14.99 lb), the other on wild sockeye salmon (9.99 lb). Both markets advertise that the fish is flown in daily. Both prices are half what I pay home in NYC. So I’d like to try making it again using wild salmon. Which would you opt for: King or sockeye?

i buy frozen salmon at Walmart and it’s only 10.00 per pound. It’s in the freezer section and is wild caught. You think there is any catch there as to why it’s so much less expensive than the price you mentioned above?

Is that a warm or a cold potato salad? Vinaigrette or something like mayonnaise? Sounds perfect to me, either way! Julia Child did Gravlaks about forty years ago. It was on one of her television series and I’ve wanted to try it ever since. Thanks for the inspiration.

Salmon is my absolute favorite and I’m always trying new ways to prepare it! I’ve actually found that I just don’t like it any other way than with a little bit of olive oil and Himalayan pink salt! Cook it for about 20 minutes and it’s perfection.

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